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Spicy cumin chicken wings

I love chicken wings and am so glad that my library has tons of recipes for them from all around the world. Chicken wings are the perfect finger food, small bites that are packed with flavour, moist if made well and delicious.

These wings are packed with flavour from the Sichuan peppercorns and spices. They are moist and tender and the scallion oil adds an extra pop of flavour. This is an unusual recipe as the scallion oil is added at the end, but it does bring the dish pop with flavour. The spice grows with time numbing your palate and making you sweat. These wings definitely need a glass, or two, of beer handy.

Xi'an Famous Foods, XFF, is a chain of casual restaurants in New York with three locations. The restaurant was started by Jason Wang who realized that he missed the traditional food from the Xi'an region in Western China and that there were others like him. However, although casual the recipes from this cookbook are amazing, including these chicken wings. The flavours stay true to their origins, popping with spices and chillies.

For more recipes from the cookbook, click here.




Ingredients:

For the Marinade:

1 scallion, finely sliced and crushed with a pestle

1 teaspoon ginger paste

3-4 tablespoons water

Salt, to taste

1 teaspoon Sichuan peppercorns, crushed

1 petal star anise, lightly crushed

2 tablespoons Shaoxing rice wine

1 lb chicken wings


For the baste:

1 portion green scallion oil, recipe follows:

1 tablespoon ground cumin seeds

2 teaspoons chilli powder

1 teaspoon Sichuan peppercorns, crushed


For the green scallion oil:

3 scallions, finely sliced

1/4 onion, finely diced

1 teaspoon ginger paste

3 sprigs cilantro, minced

6 tablespoons oil


Mix all the ingredients for the marinade well. Marinate the chicken wings in all the ingredients for the marinade for at least 2 hours. I like to start the marination in the morning if I plan on having the wings for dinner.


For the green scallion oil, heat the oil and add the rest of the ingredients. fry on low heat till the onions are golden. Take off the heat and strain the oil if desired. I however do not strain the oil.


Mix all the ingredients for the baste into the green scallion oil. Set aside.


Preheat the oven to 375° F, or heat the grill.


Grill the chicken wings for about 5 minutes per side till cooked through. Baste the wings with the sauce, flip and cook for 1 minute. Baste and grill for an additional minute. repeat till the baste is finished.


To roast the wings, layer them on a lined baking sheet and bake for 20 minutes, turning them once in between. Baste the wings with the sauce and bake for an additional 3 minutes per side. Repeat till the baste is finished and you have charred wings.


Serve immediately.

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